Chicken Crunch
Courtesy of Chris W. Starkenburg, Harley Marine Services

1    10 or 12 ounce box of Cap’n Crunch® cereal
1    10 or 12 ounce box of corn flakes cereal
1    small box of panko bread crumbs (available in the local grocery store)
3    Tablespoons Blackfish Seasoning, page 67
2    cups all purpose flour
6    eggs
1    teaspoon of Tabasco sauce
1    cup of milk
2    pounds of chicken tenders (remove the tendon)
      Vegetable oil for deep frying

1.   In a blender or food processor blend the Cap’n Crunch® and corn flakes.
2.   In a bowl mix blended cereal with panko bread crumbs and 2 Tablespoons Blackfish Seasoning.
3.   In a separate bowl mix flour and 1 Tablespoon Blackfish Seasoning.
4.   In a third bowl, mix eggs, Tobasco and milk.
5.   Add a few chicken tenders at a time, coat well in seasoned flour and shake off excess.
6.   Place into the egg mixture making sure that all the floured chicken gets coated well.
7.   Place into the cereal mixture, pressing lightly to make sure that you get a good even coat.
8.   Place chicken tenders on parchment paper with a little of the breading to keep it dry.
9.   Layer on baking sheet using wax paper between to keep chicken pieces from touching.
10. Refrigerate until you are ready to cook.
11. Cooking oil should be heated to at least 325-350ºF before placing in the tenders.
12. Cook until golden brown; remove and place on paper towel.
13. Cut one open to make sure they are done. If they need to cook a little longer you can
finish cooking in the oven on 350ºF for a couple of minutes.

 Serving Suggestion: Serve on platter with Creole Mustard Sauce